Thursday, November 17, 2016

3 cups Rice Powder1 cup besan (chick-peas powder)1 stick melted butter ( or use hot oil)1 teaspoon salt1 teaspoon chili powder or to taste1/4 teaspoon asafoetida (hing)1 1/2 cup water or as neededMix rice powder and besan well, remove the lumps add butter (or hot oil as needed carefully), salt, chili powder asafoetida and mix. Slowly add water to make a pliable dough. The dough needs to be pressed through a sieve so it should be pliable not watery. To a fry pan add enough oil for frying. Heat it and let it get hot. Use a dough press with ribbon pakoda disc. Take some dough and press it into the hot oil spreading it around. When it turns reddish turn it over and let it cook on the other side. Cook until it is reddish on both sides. Remove it and put it on a platter lined with paper towels to absorb the excess oil. Let it cool to room temperature and serve.

Friday, November 4, 2016

1 cup Tuvar dal1/4 cup shredded coconut4 red chilies or to taste1 tablespoon tamarind concentrate ( or one marble size ball of tamarind soak and extract the juice)1 teaspoon saltA little water as neededSeasoning:3 teaspoon sesame oil(til oil)1 teaspoon mustard seeds2 teaspoon urad dal2 teaspoon channa dal2 red chiliesWash the tuvar dal and roast it in a little oil until it is light brown. Let it cool, add the coconut and grind it with red chilies, salt and tamarind. Add a little water as needed during grinding. The mixture needs to be thick.For seasoning:Heat oil, add mustard seeds, urad dal, tuvar dal, red chilies. Wait for the mustard seeds to pop, when it does, turn the heat off, add a pinch of asafoetida and add it to the thuvaiyal mixture.